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Menu
ARUGULA and SPINACH SALAD
Young Kale, Pepitas, Heirloom cherry tomatoes, ginger soy emulsion dressing (gf)
ENTREE
6 oz. Flat Iron steak done in a mushroom demi-glace, mashed potatoes, medley of mixed carrots and broccolini
*Can be made dairy free upon request prior to the Gala
SEARED SALMON
6 oz Salmon served with Jasmin Rice and a medley of mixed carrots and broccolini (gf, df)
STUFFED PEPPER
Stuffed red pepper with smoked tomato coulis (gf, df, vg)
OTHER
If you have an allergy or can't eat any of the above items, please contact our event coordinator with special requests
valerie.stozki@holyfamilyhs.com
DESSERT
Chocolate mousse and salted caramel (gf)
*can be made (df) upon request prior to the Gala